Mix both sugars. Whisk the egg whites until stiff peaks form, then add half a sugar continuing whisking. Turn off the mixer and add the rest of sugar gently folding it into the egg whites. Spoon the meringue into a large piping bag fitted with a 1cm plain nozzle. Shape the meringue into 6 concentric rounds 8cm in diameter piping 3 more rings around the edges to form a nest. Bake for one hour and 30 minutes, turn off the heat, open slightly the oven door and let them cool completely.

Gently remove the nests form the paper and just before serving fill them with chopped strawberries and filling.

For the filling, mix the mascarpone, whipped cream,sugar and grated lemon zest.